Effect of Hydrocarbon Chain and pH on Structural and Topographical Characteristics of Phospholipid Monolayers
Author:
Affiliation:
1. Departamento de Ingeniería Qímica, Facultad de Qímica, Universidad de Sevilla, c/. Prof. García González, 1. 41012-Seville, Spain, and Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, U.K.
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jp8013157
Reference44 articles.
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2. Food Emulsifiers and Their Applications
3. Horne, D. S.; Rodrígue Patino, J. M.InBiopolymers at Interfaces;Malmsten, M., Ed.Marcel Dekker:New York, 2003; p857.
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